French milk bread

Overview

This bread has a very light taste and is suitable as a staple food. Based on the original recipe, I also reduced the amount of sugar and oil. I am a little entangled. I am afraid of high sugar and high oil. I always have to recalculate to reduce the amount of sugar and oil before starting. However, sugar and oil are inseparable from Western pastries. There are all kinds of entanglements. I like to use it to make coffee and milk. . .

Tags

• baking
• bread
• egg
• high powder
• low sugar tolerant instant dry yeast
• pure bran
• sunflower oil
• fine sugar
• milk
• salt

Ingredients

Steps

1. 1 Put milk and yeast in the bread machine bucket first, and soak the yeast for a while. My yeast is placed in the refrigerator, and then put an egg;

   

2. 2 Pour all other ingredients into the bucket;

   

3. 3 Keep beating until the dough pulls out a thin film, no need for gloves;

   

4. 4 Put the round into the basin and make a round;

   

5. 5 Let the dough ferment until it doubles in size. Dip your hands into flour and poke holes. If the dough does not shrink or collapse, the dough is fermented in place;

   

6. 6 Take out the dough, press it to release the air, and divide it into eight equal portions;

   

7. 7 Roll into a round shape and let rest for 15 minutes;

   

8. 8 After the dough rises, take a piece of dough, flatten it, dry it, and shape it into an olive shape. Knead both ends, fold it in half, pinch the seams tightly, and let it rest for a few times. It will open up when you use it for the second time; finish it in order, and put it in a warm place for the second time;

   

9. 9 After the second step, sift high flour on the surface of the dough and scratch it with a knife. Now is the stage of practicing scratching. You can’t master the depth and look a bit ugly;

   

10. 10 Place in a preheated 180-degree oven on the middle rack for 15 minutes until the surface is colored,

    

11. 11 When the time comes, take it out and put it on a wire rack to cool;